Here's a couple.

Have FUN,

Joe

CHICKEN BOOYAH
Salt & pepper to taste
9 to 10 lb. stewing chickens
3 lb. beef ribs or oxtails, cut up
1 lg. head cabbage, cut fine
6 med. onions, diced
1 1/2 qt. stewed tomatoes
1 bunch celery, diced
3 lg. bags frozen mixed vegetables OR fresh carrots, peas, beans & corn
8 to 10 med. potatoes, diced
Cover chicken and beef with water and cook until tender. Remove and bone out; set aside. Add cabbage, onions and tomatoes. Cook 2 to 3 hours. Add celery and mixed vegetables or fresh vegetables and cook another 2 to 3 hours. Add potatoes and cook another hour. In all at least 6 hours cooking time.

CHICKEN BOOYAH
STEP 1:
STEP 2:2
(1 lb., 12 oz. each) cans peeled tomatoes, cut up sm.
1 (6 oz.) can tomato paste
1 lb. celery, cut up, approximately 1/2 inch long
1 lb. carrots, skinned and sliced approximately 1/4 inch long
1 3/4 lbs. (before peeling), peeled potatoes - about 3/4 inch cubes
1 1/2 tsp. parsley flakes
2 tbsp. lemon juice concentrate
1 1/2 tsp. Accent
3/4 tbsp. black pepper
3/4 tbsp. lemon pepper
1 1/2 lbs. cabbage, cut up rather fine
1 heaping tsp. poultry seasoning
14 1/2 oz. chicken broth
16 quart cooker. 35 bowls. 10 pounds stewing chicken - remove skin before or after cooking. Leave moderate amount of fat on - no chunks of fat. 1 1/2 pounds soup bones cut about 1/2 inch thick (you want the marrow to cook out). 1 pound lean beef, such as chuck tenders or round steak, cut to approximately 3/4 x 3/4 inch squares. Put in kettle 1/2 hour later. 2 pounds diced onions. 1/5 cup salt and 1 1/2 gallons water or enough to cover meat. Cook all of above for approximately 2 1/2 hours and then allow to cool so that you can remove bones and skin if no already done beforehand. Keep covered. Don't put back into kettle until about 20 minutes before booyah is finished. Have ready and place in kettle: Do not boil when ingredients from Step 2 are put in - only simmer. Do not freeze - will get mushy. Add a little water as needed. Cook about 1 hour.

CHICKEN BOOYAH
5 lb. stewing chicken, cut up
1 1/2 lb. beef stew meat
1/4 lb. lean pork, cubed
1/2 lb. dried Navy beans, soaked overnight
1/2 lb. split green peas
2 c. canned whole tomatoes
4 c. diced carrots
2 1/2 c. diced onions
3 c. diced celery
1/2 lemon, peeled and cut into pieces
8 c. diced potatoes
4 c. shredded cabbage
4 tbsp. butter
Salt and pepper to taste
Put cut-up chicken, beef and pork in a large soup kettle. Cover with cold water. Slowly bring to a boil. Skim. Then simmer 1 hour. Add drained Navy beans, green peas, tomatoes, carrots, onions, celery and lemon. Cook about 3 hours. Add potatoes, cabbage, butter, salt and pepper. Simmer 30 minutes. NOTE: During cooking, it will be necessary to add water to keep meats and vegetables covered.

BELGIAN CHICKEN BOOYAH
1 lg. chicken, cut up
3 med. onions, diced
1 gal. water
1 sm. bunch of celery, sliced
6 carrots, diced
6 potatoes, diced
1 can of peas
Cook chicken and onions until tender. Cool and remove chicken from bones. Dice vegetables and cook in broth, season to taste. When done, add cut up chicken and peas. May also add rutabaga.